If your idea of seasoning your cooking is to add garlic salt and pepper, you are in for a real treat. Cooking with herbs adds depth and flavor to your cooking. With just a little knowledge you can easily learn how to incorporate herbs and spices into recipes for extraordinary meals.

Herb Basics

Local grocery stores carry a large selection of dried herbs and spices for cooking. However, often the herbs and spices found in your local grocery stores can be bland, lacking in flavor due to the time these herbs spend on the shelves. It is best to locate a mail-order company that specializes in bulk herbs for the freshest selection possible. These companies can be quite a bit cheaper than the local grocery stores but resist the urge to buy the largest quantity of each herb or spice. You don’t want to keep herbs past 6 to 8 months, so a little goes a long way. You can also get together with friends and neighbors to purchase herbs together and then split the quantities. This allows you to try more varieties without the expense. If you have the choice between cut and whole leaf herbs, select the whole leaf. Chopping or crushing the herbs releases the flavor oils, so it’s best to do this just before cooking.

Fresh herbs are fine to purchase in your local grocery store and can usually be found in the produce section. Some grocery stores carry a larger selection than others. If you do not find what you want, you may try specialized gourmet cooking stores. They often carry a much larger selection. During the spring and summer months, many farmers markets carry fresh-from-the-garden herbs as well.

How To Store or Freeze Herbs

Fresh herbs can be stored in a plastic food bag in your refrigerator. Poke a few holes in the plastic bag to provide air circulation. It is best to put the herbs in the crisper portion of your refrigerator for a longer life and more flavor.

If you are freezing fresh herbs they can be placed in airtight freezer wrap. A great way to make it easy and convenient is to chop the herbs into tiny pieces then place them in ice cube trays, add water and freeze. Once they are in cube form, you can pop them out and put in labeled freezer bags. Then just add a cube to your recipe during cooking.

Dried herbs should be stored in opaque containers, with airtight lids to preserve the flavor of the herbs. Sunlight is detrimental to herbs and will cause them to lose color and flavor quickly.

Fresh Versus Dried Herb

Fresh herbs are best for cooking but not always convenient. Some serious cooks grow their own kitchen window herbs for a constant selection of fresh herbs. If a recipe asks for fresh herbs, and all you have is dried herbs, cut the amount asked for in half. Dried herbs are much stronger and need to be used sparingly. It is best when learning to cook with herbs to start with a light touch and adjust from there. Too many herbs can overpower a dish and give you unpleasant results.

If you are doubling a recipe, do not double the herbs. Instead put in about 1 and ½ of the herbs.

Which Herbs With Which Foods

This is a recommended list of which herbs and spices to use with which foods:

Basil: italian dishes, pasta, pesto

Bay leaf: beef, lamb, soups, stews, sauces.

Chives: dips, potatoes, sauces, tomatoes

Cilantro: mexican dishes, salsas, tomatoes

Dill: fish, breads, vegetables, eggs,

Marjoram: tomatoes, squash, green beans, carrots, chicken, beef

Mint: red potatoes, fruit recipes, peas, teas

Oregano: an italian recipe, mexican recipes, sauces.

Parsley: dips, eggs

Rosemary: chicken, fish, lamb, pork, beef, soups

Sage: stuffing, chicken, turkey.

Tarragon: chicken, eggs, and fish

Thyme: potato salads, squash, tomatoes, italian recipes

How To Prepare Herbs For Cooking

Wash fresh herbs when you are ready to use them, rinsing well under running water and patting dry with a paper towel.

Cut herbs with a sharp kitchen knife normally used for chopping vegetables, mincing the herbs into small pieces. With some herbs, it is easier to use a pair of kitchen scissors snipping the herbs bunches into smaller pieces. Using a food processor is not recommended, as it is too easy to turn the herbs into paste.

For herbs with a stronger stem, simply run your finger down the stem to remove the leaves. Rosemary is a perfect for this technique. If you still need the rosemary in smaller cuts, you can crush it lightly with a mortal and pestle.

When To Add Herbs:

Dried herbs are generally added in the beginning of the cooking process, while fresh herbs are added toward the end of the cooking process.

Roasting is an easy and convenient way to add herbs to your cooking and prepare fast and convenient meals. Almost anything can be roasted from chicken, beef and fish to potatoes, and vegetables. Just top the meat or chopped vegetable with a drizzle of good quality olive oil and the appropriate herbs then roast for a great tasting dish.

In many circumstances you can eliminate fat and salt for herbs, recreating an unhealthy recipe into a healthier version. Add a selection of herbs and minced onions to non-fat sour cream to top potatoes. It’s a snap to make really great tasting salad dressings with a healthy olive oil, vinegar and herbs or non-fat mayonnaise, minced garlic, onions and herbs. You may actually prefer these versions thanks to the additional flavor herbs provide.

Spice and Herb Blends:

Make your own herb blends ahead of time for convenient use when you need them. These are popular blends that can be used often:

(Use dried herbs for all of these blends)

- Pumpkin Spice Blend6 tablespoons of ground cinnamon

3 teaspoons of ground ginger

2 teaspoons of ground allspice

2 teaspoons of nutmeg

2 teaspoons cloves

Add to pumpkin pie, cookies, breads, and other desserts. Mix it lightly into a vanilla milkshake!

- Soup Seasoning

1 1/2 tablespoons of parsley

1 tablespoon of thyme

½ tablespoon basil

½ tablespoon oregano

½ tablespoon of celery seed

1 teaspoon of rosemary (crushed)

Add to soups and stews.

- Taco Mix

Make this in larger quantities, as you will use it often. It also makes a great gift.

½ Cup of dried onion flakes

3 tablespoons of salt

8 teaspoons of cornstarch

6 tablespoons of chili powder

5 teaspoons of ground cumin

6 teaspoons of garlic flakes

4 teaspoons of hot pepper flakes

3 teaspoons of oregano

5 teaspoons of beef bullion granules

Add about 2 tablespoons to one pound of browned ground beef and ¼ cup of water. Simmer for about 10 minutes tossing often while it simmers.

You can also use this with shredded chicken, shrimp, or scrambled eggs for tacos or breakfast burritos.

- Ranch Dressing

2 teaspoons of parsley

1-1/2 teaspoon chives

2 teaspoons of dill weed

1 teaspoon of garlic

1 teaspoon of onion powder

½ teaspoon of salt

½ teaspoon of black pepper

Add 1 tablespoon of ranch mix to 1 cup of mayonnaise and ½ cup of buttermilk.

Once you use these fresh mixes, you will never go back to grocery store blends. The flavors are so much fresher and tastier.

It takes a little time to learn how to use herbs, but you will love the results and in no time at all it will be second nature.

How Much Do You Know About Food?

You know that brownies taste better when they're just out of the oven and that cranberry sauce will taste bitter if you don't add enough sugar. But do you know who invented the brownie or how to select the ripest cranberries? Aside from knowing which foods you love to curl up with, how much do really know about the history and fun facts of your favorite foods? Find out now.